Prosciutto Wrapped Chicken Breasts with a White Wine & Sun-dried Tomato Sauce
These prosciutto wrapped chicken breasts are something I've been making as a staple in our home for a few years now but for some reason totally forgot about over the past month. The other night I decided to bring them back and per usual I whipped up a spur of the moment sauce from what I had on hand - white wine, lemon, & sun-dried tomatoes. What I used:
- 2 boneless skinless chicken breasts (pounded, or buy already thinner cutlets)
- 4-6 slices of prosciutto (I love this one from Trader Joe's)
- 8-10 little potatoes diced (optional, pasta is a great addition to this meal too)
- 1 bunch of broccolini (optional, use whatever green you'd like!)
- For the Sauce:
- 1-2 cups white wine
- 1 big spoonful of sun-dried tomatoes
- 2-4 lemon slices cut into similar size pieces as the tomatoes
- 1 small spoonful of better than boullion chicken flavor or a dash of chicken stock
How to (the chicken):
- Once the chicken is pounded, simply lay out 2-3 slices of prosciutto on a plate longways right next to one another (even overlapping a little). Then set the chicken down right int he middle and wrap it up!
- Sear the chicken on high heat in oil for about 3-5 minutes on each side until golden brown.
- Pop them in the oven on a baking sheet at 400-425 for another 15-20 minutes depending on the thickness of the chicken.
How to (the sauce):
- Once you remove the chicken from the pan, add the all of the sauce contents to the pan and bring it to a simmer/boil. Let it reduce for the time that you are cooking the chicken. It should thicken nicely but if it gets to thick just keep adding white wine and reduce it.
How to (the sides):
- Simple sauté/steam the broccolini in oil in a hot pan with a lid, salt and pepper to taste
- Dice the potatoes into similar sized pieces, roast in the oven with oil & salt at 400 or 425 for about 40 minutes